Why buy muesli bars when you can bake them yourself? This basic muesli bar recipe is perfect for baking before the work and school week, plus it acts as a great base for our other four, muesli bar variations.
ALMOND, HAZELNUT & VANILLA BARS – Make Muesli Bars, using chopped natural almonds instead of coconut, chopped roasted skinless hazelnuts instead of sunflower seeds, and adding 1 teaspoon vanilla extract with the saucepan ingredients.
CHOC DATE BARS – Make Muesli Bars, using chopped dried pitted dates instead of dried apricots. Bake for 20 minutes. Cover with foil; bake for another 20 minutes. Sprinkle with 2 tablespoons dark Choc Bits; bake, uncovered, 5 minutes.
FIG & HONEY BARS – Make Muesli Bars, using ¾ cup finely chopped dried figs instead of apricots, reducing the brown sugar to 2 tablespoons and increasing the honey to ¼ cup. Continue as directed in the recipe.
CRANBERRY & PEANUT BARS – Make Muesli Bars, using sweetened dried cranberries instead of dried apricots and ½ cup coarsely chopped peanuts instead of the sunflower seeds and pepitas. Continue as directed in the recipe.
Ingredients
Method
1.Preheat oven to 180C/160C fan. Grease a deep 20cm square cake pan; line base and sides with baking paper, extending the paper 2cm above the edge.
2.Stir butter, sugar and honey in a medium saucepan over low heat until sugar dissolves. Stir in remaining ingredients. Press mixture into pan. Bake 20 minutes. Cover with foil; bake for a further 25 minutes or until firm to touch. Mark into 10 bars while warm; cool in pan. Cut when cold.
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